Dulce De Leche Cheesecake

Our keto Dulce De Leche Cheesecake is a delicious and creamy dessert without added sugar and carbohydrates. A buttery almond flour crust, which we make slightly sweet and seasoned with cinnamon, creates the perfect foundation for the filling. The cheesecake layer is velvety and creamy. Make it with cream cheese, keto dulce de leche, and drops of vanilla for balance. keto Dulce De Leche Cheesecake cools to solidify into a rich delight with a soft, creamy center and slightly firm edges after baking to perfection. You can either eat it plain or top it with whipped cream and additional keto dulce de leche.

STATS:

Calories: 320 kcal
Serving: 12 slices
Prep time: 20 minutes
Diet: Keto, & Gluten-Free
Serving size: 1 slice
Cook time: 55 minutes
Total time: 1 hour 15 minutes
Cuisine: American
Course: Dessert

EQUIPMENT:

Oven
Spring form pan
Electric mixer
Mixing bowls
Rubber spatula

INGREDIENTS:

CRUST:

1 & ½ cups almond flour
3 tbsp. butter
2 tbsp. granular keto sweetener
½ tsp. cinnamon

FILLING:

24 oz. cream cheese
¾ cup keto-friendly dulce de leche
¾ cup keto sweetener powder
Three big eggs
1 tsp. vanilla extract
¼ cup heavy cream

TOPPING:

2 tbsp. keto dulce de leche drizzle

INGREDIENT NOTES:

ALMOND FLOUR:

Almond flour has a nutty taste and a soft crust, making it a low-carb substitute for regular flour. This flour is source of vitamin E and contributes healthy fats. This almond flour makes the dish keto and free from gluten.

BUTTER:

Butter aids to hold the almond flour together and provides the indulgent and luscious crust. Additionally, it gives the cheesecake a texture that melts in your mouth. Use unsalted butter to control the saltiness for optimal results.

KETO SWEETENER:

Keto sweetener simulates the sugar sweet taste without the carbs addition. The cheesecake filling smoothly incorporates
powdered sweetener. For structure, granulated sweetener works nicely in the crust.

CINNAMON:

Cinnamon improves the crust’s flavor and provides warmth. It counteracts the filling’s sweetness. A little adds dimension
without dominating the cheesecake.

CREAM CHEESE:

The foundation of the filling is cream cheese, which adds sharpness and creaminess. It develops a thick, velvety texture when
baked. Utilize whole milk cream cheese for best outcomes.

CARAMEL FLAVOR:

Caramel flavor is achieved without the use of sugar in keto dulce de leche. It maintains the cheesecake’s decadence while
adhering to keto. You may either make your own sugar-free caramel or buy it from the shop.

EGGS:

The eggs stabilize the cheesecake and it also provides structure. They aid in the proper setting of the filling during baking.

VANILLA EXTRACT:

Vanilla extract balances the sweetness and intensifies the flavors. It enhances the dulce de leche’s caramel undertones. The best vanilla extract for flavor depth is pure.

HEAVY CREAM:

Heavy cream makes the filling is made more rich and smooth. It makes the cream cheese’s texture lighter.

INSTRUCTIONS:

Set the oven temperature to 325° F.
Combine cinnamon, sweetener, melted butter, and almond flour.
Include the crust in a pan. Set away after 10 minutes of baking.
Beat the cream cheese in dish till it gets smooth.
Mix in the powdered sweetener till it becomes frothy.
Add heavy cream, vanilla, and keto dulce de leche and blend. Stir until incorporated.
One by one, add the eggs, carefully mixing each time. Avoid over mixing.
Cover the chilled crust along with and smooth its top part.
Bake for 50 to 55 minutes or till the center are still somewhat jiggle but the sides are set.
Leave the door open for an hour so the cheesecake can rest within after turning off the oven.
Chill the cheesecake for four hours minimum or overnight.

SERVING SUGGESTIONS:

Top this cheesecake with keto whipped cream.
Sprinkle toasted pecans for the additional crunchy taste.
Pair fresh strawberries or raspberries with slice of this cheesecake.
Serve these cheesecake slices with keto coffee or tea.

TIPS:

Don’t overbeat the eggs as the cheesecake will get cracks.
Utilize ambient temperature cream cheese to form sooth and free from lumps mixture.
Wrap the cheese with aluminum foil and bake in water bath ; so the cheesecake will not crack.
Chill the cheesecakes to slice it cleanly.

STORAGE INFORMATION:

FRIDGE:

Put the cheesecake covered in the fridge for more than five days.

FREEZER:

Wrap these cheesecake slices in aluminum foil and freeze for 2 months.

FAQs:

Can I prepare this cheesecake in advance?

We can easily prepare this cheesecake before time as it taste more good.

What to utilize in place of almond flour?

We can make use of crushed nuts like pecans or walnuts along with sweetener and butter.

NUTRITIONAL INFORMATION:

Serving: 12
Total Carbs: 9g
Fat: 30g
Net carbs: 6g
Calcium: 150mg
Calories: 320 kcal
Iron: 0.7mg
Fiber: 3g
Vitamin A: 90mcg
Sodium: 190mg
Protein: 7g
Serving size: 1 slice
Potassium: 150mg

Author
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Rabia

Chef & Food Blogger at menuatthetable.com

Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.